Take the trimmings from your brisket and turn them into the most delicious crispy burnt ends and shredded brisket. A slow cook gives the meat a smoky, charred exterior on the outside with a tender interior. The brisket is coated in homemade Kansas City BBQ sauce for bold, sweet, tangy flavor. Serve as is or load it into an indulgent sandwich with mac and cheese on toasty brioche buns.About the cut: Brisket is a large, tough cut of meat from the chest of the cow. Brisket trimmings include the fattier offcuts of the meat which are perfect for cutting small and cooking into burnt ends to make them crispy, smoky and charred on the outside with tender, juicy meat inside.This recipe was created by our partner Brigette Duran who made the dish on our Tahoma™ 900 Auto-Feed Charcoal Smoker & Grill, but you can make it on your grill or smoker.
